Now wait just a Prosecco…
We are just crazy about bubbly here at the HJ office, and we know that you are too! This is the Italian lifestyle of la dolce vita, the sweet life – and we are happy to live it too!
Prosecco has taken the world by storm over the past decade, this refreshing aperitif is as common to northern Italy as the splash of prosecco that gives it life. Whether you’re in the mood for a cocktail, or simply eager to discover the sparkling world of Italian prosecco, the wide range of authentic Italian bubblies from Prosecco SA is the only place to begin your journey.
Accessibility, value-for-money and a sense of celebration is key to the growing success of prosecco, as wine-lovers worldwide discover the welcome lack of formality that defines this uniquely Italian sparkling wine.
“Prosecco is not stiff or formal. It’s about family, life, love and celebrations. And in all of those things, you should have a bottle of prosecco in the middle… it’s a drink for Life Lovers!” adds Alex.
While prosecco is a more affordable and less formal alternative to champagne, the rules governing its production and quality are no less stringent. Just as champagne is protected by the French rules of Appellation d’origine contrôlée (AOC), so Italy’s Denominazione di origine controllata (DOC) and Denominazione di origine controllata garantita (DOCG)regulations dictate which sparkling wines qualify as prosecco.
Most importantly, for a wine to be labelled as prosecco the grapes – mostly Glera – must be grown, harvested and vinified in the northern Italian region of Veneto, the ancestral home of prosecco. While the champagne-style method of bottle fermentation is used occasionally, most prosecco is made into sparkling wine using the Charmat method, where secondary fermentation takes place in pressurised steel tanks.
The result? A naturally sparkling wine with a delicate bubble that brims with youthful vibrancy. Unlike champagne, which will usually improve with bottle maturation, Prosecco is at its most expressive when enjoyed young, allowing the bouquet of bright apple, honey and pear notes to shine through.
For those new to prosecco, the best place to begin is the Valdo Prosecco DOC Extra Dry, a timeless prosecco with classical bouquet of apples and pears underpinned by an elegant palate. Produced in the hills of Treviso, “it’s an approachable, fruity sparkling wine that offers excellent value and caters to everyone’s tastes,” says Valenti.
In a similar style, the Valdo Prosecco DOCG Brut from Valdobbiadene offers a prominent floral character on the nose with a dry backbone that allows it to pair perfectly with a meal.
For special occasions, perhaps the true spirit of Valdo is to be found in the Valdo Prosecco Cartizze Dry. Sourced from vineyards on the Veneto’s iconic Cartizze hills, the vibrant bouquet and slightly sweeter palate of this famous spumante make it an ideal pairing with delicate desserts.
Similarly, the Valdo 90 is an ultra-premium example of quality prosecco. This limited-edition release pays tribute to the innovative spirit of Valdo, as it is one of the only proseccos to be created following the méthode champenoise. The wine is aged for more than three years to highlight the complexity and character of prosecco.
But the Prosecco SA portfolio also knows how to let its hair down. With its eye-catching bottle designed especially for Milan Fashion Week, “Valdo Rosé Floral Brut is doing very well in South Africa at the moment,” comments Valenti. Made from a unique blend of Glera and Nerello grapes, this rosé-styled prosecco brings sweeter notes of ripe red berries to marry perfectly with crisp apple aromas.
The Valdo Rosé Brut is made in a similar style, with grapes from hand-selected vineyards ensuring a perfect balance of sweetness and acidity in the wine.
“It’s something entirely new to the country, and because the Bubbly On Tap is slightly less fizzy than the bottle it is ideal for enjoying throughout a lengthy Italian dinner,” says Valenti. “The bubbly will be available by the glass and carafe, but it’s also perfect for bartenders who want to use it in cocktails, such as the ever-popular Aperol spritz.”
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